Wash, drain, stem and sort the blueberries; place in a 4-quart saucepan. Add remaining ingredients and bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes or until chutney is thick.

Ladle hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water bath for 15 minutes.